Wednesday, February 23, 2011

I really love Brie and I was curious about what it would taste like baked. I kept seeing all of these recipes out there where Brie is paired with something sweet in a puff pastry.

However I wanted savory with the Brie. So when I found this recipe I thought I would give it a go.

Sorry for not including a picture of the Brie being all melty with the caramelized onions. We ate it too quickly.

Brie and Caramelized Onion Bake
Adapted from Noble Pig

2 large Vidalia or yellow onions, sliced thin
1 Tablespoon olive oil
Pinch of sugar
Pinch of salt
1 sheet of frozen puff pastry, thawed
1 (8 ounce) Brie wheel
1 large egg, slightly beaten

Caramelize onion in olive oil with sugar and salt in a heavy skillet over
medium low-heat. Stir occasionally to prevent scorching, but do not stir
too often. They will brown better if left alone. After 5 minutes of
cooking, cover the pan (the lid keeps moisture inside so the onions won't
burn easily). Cook until brown and very soft, 20-25 minutes. Let cool

Roll out thawed sheet of pastry to a 12" square (not bigger, get the ruler
out if you need to). I would do this on parchment or wax paper to prevent
sticking. Place the onions in the middle of the pastry sheet and place your
Brie wheel right on top.

Brush the edges of the pastry with egg and fold the pastry over the Brie,
completely enclosing the Brie and the onions in the dough. Make sure all
the seams are pressed together and sealed. Place the round on a baking
sheet with parchment paper or a silicone mat, seam side down. Brush the
pastry with egg so that it browns nicely. Bake at 400o F until golden
brown, about 25 minutes.

Wait a good 15 or 20 minutes before cutting into the pastry.

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